1 c. sifted all purpose flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. butter
1 egg, beaten
2 tbsp. milk
1/2 tsp. vanilla
1 (3 oz.) pkg. strawberry Jello
1/3 c. sugar
3 tbsp. all purpose flour
1 1/4 lb. rhubarb, sliced (4 c.)
2/3 c. sugar
1/3 c. sifted all purpose flour
Ice cream

Combine the first 4 ingredients. Cut in the 3 tablespoons butter until mixture resembles coarse crumbs. Combine egg, milk, and vanilla. Add to flour mixture; stir until moistened. With lightly floured hands, pat dough on bottom and 1 inch up the sides of a 9 x 9 x 2 inch baking pan.

Combine gelatin, 1/3 cup sugar, and 3 tablespoons flour. Add rhubarb and mix well. Pour into the crust. Combine 2/3 cup sugar and 1/3 cup flour and cut in the 3 tablespoons butter until crumbly. Sprinkle over the rhubarb. Bake at 350 degrees until the rhubarb is tender and top is browned, about 60-65 minutes. Cool slightly, cut into squares and serve with ice cream. This makes 6-8 servings.